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I was pleasantly surprised by how well the carbon steel skillet held up to high heat searing right out of the box, and the non-stick pan releases eggs without a single speck of oil.

The sauté pan heats so evenly I haven't had a single hotspot since I started using it. The non-stick surface releases scrambled eggs like a dream, and cleanup is just a quick wipe.

Finally had a chance to cook with the carbon steel skillet and it’s already starting to develop a nice patina. The clad pieces heat evenly across the whole surface, which makes a real difference when searing.